Classic Roasted Brussel Sprouts

With fall just around the corner, roasted vegetables are becoming a dinner staple in our house. Some of my favorites are broccoli, beets, carrots, potatoes and Brussel sprouts.

I had never eaten roasted Brussel sprouts until a couple of years ago. Growing up they’ll always make them boiled at my house. I liked them but I wasn’t very wild about them… Now I love them and could eat them every day!

I like the smaller ones because I feel they absorb the flavor of the spices better. If you can only find big ones just cut them in 4 parts instead of halves… Enjoy!

Serves: 4            Prep Time: 10 min.              Cooking time: 30 min.               Total: 40 min.


  • 5 cups Brussel sprouts

  • 1 tbsp. coconut oil

  • 1 tsp. sea salt

  • 1/2 tsp. pepper

  • 2 tbsp. chopped parsley leaves

  • 1/4 cup raw almonds


  • Pre-heat the oven to 400F.

  • Wash and cut the Brussel sprouts in halves and put them in a bowl.

  • Add the coconut oil to the sprouts and toss them until they are well covered with it.

  • Add the rest of the ingredients and mix well.

  • Put the mix in a baking pan and bake for 30 min.

  • Enjoy as a side dish or over a salad!